Gettin' fresh … in Northern Nevada

Posts tagged “greens

Green Recipes Galore

I have been scrambling for different ways to eat greens and/or sneak greens into meals outside of the regular salad.  Don’t get me wrong — I love a good salad.  I get lots of compliments on the big pretty salads that I pack in my work lunchbox.   Those pretty little radishes this week were quite tasty.

However, I had no idea what to do with the kohlrabi greens.   But, I knew just based on the fact that the veggie box had a HUGE stalk of greens on the kohlrabi last week that those dazzling emerald leafs were meant to eaten.

Turns out you can do lots of things with greens!  Check this:  Recipes for Greens.  The possibilities are endless!

I chose to add the kohlrabi to a chicken teriyaki stir fry.   The hubby and the boy didn’t fully complain.   I also stuck in some turnips and green garlic on this one.   The turnips were a little mushy but not bad.

I chopped up a whole bag of kale into the spring greens mix and just disguised it as salad.   My husband didn’t mention noticing it so that’s a win.

Another bag of kale went into my version of the Olive Garden’s zuppa tuscano.  Yum.  My son actually loved this.   LOVED IT.   Can’t go wrong with Olive Garden soup and bread sticks.   Nom nom.

What new foods did you try this week?

 

 

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Great Basin Basket Share, Week Three

What’s in the box this week?   All sorts of goodies!

Jericho Romaine Lettuce – Pick’n & Grin’n Farm @ Lattin Farms
Hakurei Turnips – Pick’n & Grin’n Farm @ Lattin Farms
Green Garlic – Lattin Farms
French Tarragon  – The Green Man
French Breakfast Radishes – Pioneer Farms
Kohlrabi – Pioneer Farms
Gourmet Lettuce Mix – Pick’n & Grin’n Farm @ Lattin Farms
Sunflower Shoots – Dayton Valley Aquaponics
Darkibor Kale – Pick’n & Grin’n @ Lattin Farms

Stone Ground Wheat Bread by The Bread Lady and fresh eggs from Lahontan Farms

Talk about a fun week of tasty things you don’t see everyday!   I love that there were more sunflower shoots — I can just eat them straight out of the box.   BUT, I was really looking forward to the kohlrabi this week.   Mmmmmm.   This is a truly unique thing.   I remember having it a few years ago during the last CSA round but I don’t see it at the store very often.  (And, who knows how far it traveled to get there??)

Aren’t the little French breakfast radishes pretty??

Now, on to this kohlrabi matter … last time, I just ate the root, sort of as shown below.  Trim it up and it’s like a radish-apple-green flavor.   You can cook them if you want but I literally just ate it straight up like nothing.   Yum-O-fresh-O.

I did notice that there were a TON of greens on the top and discovered (after quick Google) that you can eat those too.   Sooooo, I saved them for recipe experiment later.

Extra! Extra!   How about a better look at this luscious bread we have been getting every week?   It is wonderful.   Stone ground wheat by The Bread Lady.

And, in case I have not said it enough … these sunflower shoots are the bomb-diggity.


The Purple Green Smoothie

In an effort to try something different, and use up a bag of kale, we made smoothies.

Full disclosure, I’m not the biggest fan of green smoothies so … that’s the starting point for this adventure.

I used this recipe as it was suggested in the veggie box weekly email. http://www.homesteadmania.com/kale-blueberry-vanilla-smoothie/

I made enough for two large smoothies so it seemed like a lot of greens. I also tried to pull out any thicker stalks just to avoid any bitter flavors.

I also added banana for a thicker mix.

Fresh blueberries are not in season yet so I used frozen ones. Partially for cost and partially because I knew they would be nice for a cold drink. They quickly blended up and almost disguised the kale. Almost.

There’s no fooling a 9 year old boy. Plus, while it wasn’t terrible, it is no substitute for a real milkshake.

He tolerated it but I doubt he will be making any special requests to try that again.

All in all, it wasn’t that bad. Cold, refreshing, fairly guilt free. I can handle that. Next time, I might up the banana factor or add other fruits.

I definitely got my kale intake for the day so that’s good!


Great Basin Basket Farm Share, Week Two

Last week was a busy flurry for the first round of the veggie box. Gotta love spring greens! I didn’t post a photo of the grilled asparagus but, wowza, those were tasty mmm mmm good!

Sooooo … what’s in the box this week?

A lot of the same, as expected, but with some bonus goodies!
Salanova Lettuce – Pick’n & Grin’n Farm @ Lattin Farms

Hakurei Turnips – Pick’n & Grin’n Farm @ Lattin Farms

Green Garlic – Lattin Farms

Garlic Chives – Mewaldt Organics

Siberian Kale – Pioneer Farms

Spinach – Pick’n & Grin’n Farm @ Lattin Farms

Arugula – Pioneer Farms

Gourmet Lettuce Mix – Pick’n & Grin’n Farm @ Lattin Farms

Sunflower Shoots – Dayton Valley Aquaponics

Darkibor Kale – Pick’n & Grin’n @ Lattin Farms

Bread Lady stone ground wheat

Lahontan Farms eggs

I am super ready for those sunflower shoots! Yum! They are first on my list for tomorrow.

Check out these pretty eggs, though.

They are all different, natural colors and stamped with love. Someone is all crafty with their die cut freshness date rooster!

My son loved these eggs last week. He’s not normally a full plate of scrambled eggs kind of kid but he cleaned up on them last weekend. That makes me happy!

The taste of fresh food is so much better than anything else. So far, my family is loving the veggie box.

What’s your favorite fresh food that just isn’t the same any other way?


Wash Your Veggies

So, this seems obvious, but it is important to rinse and wash all of the produce that you are going to eat. No matter where it came from when you bought it.

When you have a CSA subscription, the first accessory you should get is a salad spinner.

What’s that? It is this:

This one handy, dandy (usually reasonably priced) item will save you so much time and energy. It will also help you keep those greens fresh longer!

How does it work? I had some fun with a slo-mo video from my phone to show you.

It is basically a colander that spins in a bigger container to fling the extra water off your lettuce after you rinse it thoroughly in the sink.

My son also thinks it’s great silliness to help with this job so don’t be afraid to recruit helpers!

I usually wrap greens in a paper towel and don’t fully close them up in plastic when I put them in the fridge to make them last a day or two more. This is important in the first few weeks of a CSA when there are a lot of greens. You don’t want then to go to waste in the first two days!

Especially when they are this pretty:

Have fun and eat your greens!


Great Basin Basket Farm Share, Week One

Woo hoo! It’s here! It’s here!

Can you tell how excited I am about this?

It has been a while but I have really been looking forward to getting some Nevada veggies in my system.

Here’s the box:

The way it works is that you go to a pick up spot and there’s actually a cardboard box … but … it helps a lot to bring your own crate so they can reuse the cardboard one.

What’s in the box?

This will vary every week based on what’s in season so, since it is spring, lots of greens this week.

Items:

Salanova Lettuce – Pick’n & Grin’n Farm in collaboration with Lattin Farms

Hakurei Turnips – Pick’n & Grin’n Farm in collaboration with Lattin Farms

Green Garlic – Lattin Farms

Spring Asparagus – Lattin Farms

Garlic Chives – Mewaldt Organics

Siberian Kale – Pioneer Farms

Spinach – Pick’n & Grin’n Farm in collaboration with Lattin Farms

Arugula – Pioneer Farms

Tango Lettuce – Pick’n & Grin’n Farm in collaboration with Lattin Farms

I also opted to get bread (stone ground whole wheat from The Bread Lady) and eggs (from the happy chickens at Lahontan Farms.)

Nom!

I’ll share more with some recipes and lots of photos later so stay tuned. Let me know of you have any questions. I’m all ears!


Great Basin Basket CSA, Autumn Week 3 (10/17/13)

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What’s in the box this week?

(all organic from Lattin Farms unless noted otherwise)

  • Cha-Cha Kabocha Squash
  • MIzuna and Mustard Greens
  • Tomatoes
  • Shallots
  • Islander Peppers
  • Garlic
  • Popcorn
  • Spinach
  • Garlic Chives from Mewaldt Organics
  • Potatoes from Holley Farms
  • Yellow Onions from Peri & Sons
  • Cauliflower from Peri & Sons

What the Cha-Cha?   Now, I’m not a rookie to the squash scene at this point but I don’t remember ever seeing a Cha-Cha Kabocha Squash on the menu before now.   Have you ever had one?

To me, it looks like a big speckled green pumpkin or, maybe, a flatter watermelon   But, I was surprised when I picked it up because it was significantly lighter than expected.   According to the instructions/newsletter, it is the best-eating of the mid-size kabocha squashes.   “It has a bright yellow flesh that cooks up dry, flaky, sweet and delicious.”   I’m thinking it will be a lot like a butternut squash … I guess we will find out soon enough, won’t we?

In case you didn’t already know, the pick-up spot for my CSA is at the local Whole Foods store.   Most of the time, I don’t even go inside unless I need some random other item because, after all, I am going home with a huge box of veggies every week.   This week, though, was different.   I was stopped dead in my tracks because I found my holy grail item of fall.   The Honey Crisp Apple.   Oooooh, yaaaaa.    It’s on like Donkey Kong, my friends.

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I bought a whole bag of these beauties and, after I eat myself sick on just plain old apples, I’m going to make a recipe suggested by Rachel’s Table, Seasonal Sangria.   Check her out, she knows how to get it done …


Fall CSA, Week Eight–The Season Finale

Can you believe we started this adventure in April and the 2012 season is already done?    Time flies when you are having fun!

The last veggie box is here and I am ready for Thanksgiving.   And, I am thankful for this year’s CSA.   I had no idea what it would be like and I have enjoyed every bit.   I am especially thankful for the awesome little farm that makes this happen, Lattin Farms.   They rule!   I added some links below to the other farms on the veggie list.  Please take the time to give them a click.  Fallon and Yerington, Nevada, don’t look like much on the map but the farms out there seriously know what they are doing.

So, what’s in the veggie box?

  • Butternut Squash
  • Speckled Hound Squash
  • Bull’s Blood Beet Greens
  • Spinach
  • Tango Lettuce
  • Gourmet Lettuce
  • Shallots
  • Garlic
  • Popcorn on the Cob
  • Ornamental Gourds
  • Sunchokes from Mewaldt Organics
  • Onions from Peri & Sons
  • Potatoes from Carroll Farms

HOLY, ORVILLE REDENBACHER!   We have real popcorn!   This going to be so much fun for movie night!   (I have tried 10,000 ways to rotate this photo and failed.  Then, I decided it was just as cute sideways.   Oh, well.  We are silly that way.)

And, what would the veggie box be without a mystery vegetable??   This final box did not disappoint.  At first, I thought these mysterous tubers were part of a seriously generous bag of fresh ginger.   But, whoa, that would be A LOT of ginger!   I was quickly informed that these are sunchokes or Jerusalem artichokes.   I will be Googling ideas for what to do with them.   Any suggestions?

I don’t always point it out on the veggie list but almost everything is completely organic, especially the Lattin Farms produce.   That’s a big deal.   The official certification process to call your food “organic” is pretty complicated and Lattin Farms is the real thing.   Here’s some more info and a link if you would like to check it out:

“What is organic food? Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations.  Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones.  Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation.  Before a product can be labeled ‘organic,’ a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards.  Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified, too.”

Consumer Brochure, USDA National Organic Program, http://www.ams.usda.gov/nop/Consumers/brochure.html

The best resource for Nevada grown produce and everything related is:   http://nevadagrown.com/    They have some links on the site for other states but this has quickly become my go-to spot for local goodies.   I hope you can find one like it for where you live.

After all of the Thanksgiving festivities, I will post the season highlights/lowlights with cost information for the CSA.   I have enjoyed this experience and it has made me interested in being a better localvore.    I think there are some good resources in the Reno area to make this happen so … stay tuned.   I’ll still be posting my adventures throughout the winter.   Happy Thanksgiving to you all!


Food Processing Adventures with Roasted Garlic and Greens Pesto

I had a brilliant epiphany last week about what to do with all of the greens that are coming with the (is it STILL?) spring CSA subscription here in Northern Nevada.

Make your own pesto!   It hadn’t occurred to me until just recently that pesto isn’t just about our beautiful friend, Mr. Basil.   You can make it with just about any green.   And, BONUS, the garlic was starting to stack up from each week so it was a perfectly good excuse to soak all of them in olive oil and fill the house with the heavenly aroma of fresh, roasted garlic.    Mmmmmm.   No vampires will be near my home anytime soon.

I remember the first time I had roasted garlic at a fancy (overpriced) restaurant.   I thought it was one of the most luxurious things I had ever eaten.   I still think it is amazing but I now know how simple (and cheap) it is to do at home.   It only takes time.

I really think blogs should have smell-o-vision.  You are missing out by not being able to fully experience the goodness that is happening here.

I did a little bit of Google-research and found that pesto is really just some greens and garlic; some people add cheese, some people add pinenuts or sunflower seeds or even walnuts.   And, I made basil pesto several years ago so it was not totally scary territory for me.   Just blend and go.

Well.   There is a bit of a confession in the middle here.   I used FIVE bags of greens so there was some cleaning and cutting.   (Two kinds of chard, mixed greens and two bags of beet greens)   And, my hand blender was really not the right tool for the job.

LIGHTNING BOLT!  I’m so embarrassed to admit this but I forgot/ignored all of the accessories that came with my Braun Professional Food Processor that I had just decided it was only an immersion blender.   OMG-DUH-FACE/PALM.   Here’s a peek at the full box of stuff that I shoved under the counter and just realized that I could use:

Ya … those are the instructions in the background.   Shocking.

At any rate, when utilized properly, this bad boy is pretty darn handy.   I might try that banana ice cream thing again instead of buying a Yonanas! machine that will only collect dust on my counter.

OK.  Back to the pesto!

I chopped and blended and added garlic until it smelled good.   I realize this is not a very scientific recipe but that’s how I cook.   By smell.   I’m in big trouble if the schnooz ever breaks!

I even used all of the olive oil from the pan that I roasted the garlic.   I figured that was the magic sauce to make all things wonderful.

It looks like guacamole here but, trust me, it is good, good, good!

Of course, I had a big jar to keep it safe in the fridge.   (that jar collection is getting more use!)   And, my plans for this masterpiece?   We are going camping in a couple of weeks and I am going to slather the entire jar over a huge hunk of halibut (or other sturdy white fish) and BBQ on the grill.   Then, I think a full dust of chopped tomatoes would be the perfect kiss of fresh to make it sublime.

What do you think?    Are you going to try your own pesto concoction?


Sunday Salad Prep

I don’t know about you but Sundays are usually a chore day for us.  Today, we did what seemed like 10,000 loads of laundry, ran to the store for supplies and did our preparations for the upcoming week.  We are creatures of habit.

For the next two weeks, our regular schedule is going to be a mess.  My little dude (who is 3) will be starting swimming lessons.  I am totally excited about this.  I am not a swimmer athlete type but I do love to go swimming.  I am really hoping that this goes well and my little dude does too.  However, it is going to completely kill our normal routine.

What does this have to do with veggies? Well, it added some more work to my Sunday prep day.   I am super proud of my hard work so I thought I would share:

Lunch containers ready to go …

Just look at those yummy crunchies waiting to have some nuts, berries, cheese, croutons, whatever sounds good added to them … or be eaten just the way they are …

And, look how packed my fridge is!  (I can’t believe I’m posting pictures of the inside of my refrigerator on the internet.  Dorky.)